A hearty mixed seafood soup in a rich tomato and chilli broth.
About this recipe
Caldo de mariscos is a substantial soup brimming with prawns, mussels, fish and squid in a rich tomato broth with chillies, herbs and spices. A deeply comforting dish from the Mexican coast, particularly Veracruz.
History & Origin
Caldo de mariscos (seafood broth) is a legacy of the port cuisine of Veracruz, where fishermen would prepare a broth with whatever they brought in from the sea each morning. This tradition dates back to the colonial period when Veracruz was the principal port of New Spain. It is said that this broth is the best hangover remedy, popularly known as 'vuelve a la vida' (back to life). Every coastal family has their own secret recipe, but the common thread is the freshness of the seafood and the spicy kick of chilli.
Estimated cost
£19.10
Total cost
£3.18
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
348
Calories
12g
Protein
33g
Carbohydrates
10g
Fat
6g
Fibre
1010mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Devein the guajillo chillies and soak them in hot water for 15 minutes. Blend with the tomatoes, onion and garlic until you have a smooth salsa. Strain.
- 2
Sofríe la salsa en a pot large with a little de oil durante 10 minutes until oscurezca.
- 3
Add 1.5 litres of water, salt and pepper. Bring to the boil.
- 4
Add the mussels and cook for 5 minutes until they open. Discard any that do not open.
- 5
Add the fish cut into cubes and the squid rings. Cook for 5 minutes.
- 6
Add the prawns and cook 3-4 minutes more until pink. Do not overcook.
💡 Add the seafood in order of cooking time, longest first, so everything is perfectly cooked.
- 7
Sirve en platos hondos with coriander chopped y limes cortados a un side.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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